Jam (jam) from apricots in a slow cooker

[See post 11 for clarification after repeated repetitions.]

Jam (jam) from apricots in a slow cooker

Category: Blanks

Ingredients
Apricots	1 kg
Sugar	0.5KG

Cooking method

• I made sugar just to my taste.
• See post 11 for clarification after repeated repetitions.
• Put the pitted apricots into the oven and put in the oven for 70 * until they give juice. I will set the time later, I did not immediately notice it, but now there is a second portion in the oven.
• 
• Here they are after the oven
• 
• I passed all this mass through a Kenwood grater, it was more convenient for me.
• 
• Then she poured the whole mass into a slow cooker, added sugar and turned it on at 7 pm on Hai, after 2 hours switched to LOU. At 3 o'clock in the morning everything was ready, but I was too lazy to get up and I switched to languishing and left until 7 in the morning.
• Attention, COVER WAS NOT CLOSED.
• It all started to jelly in the slow cooker.
• Didn't interfere with anything. Occasionally, since everything was not flooded with me at risk, but to the very top, where the lid was placed, I had to move it away from the wall so that the rising foam would not climb higher.
• These are 5 jars I received.
• 

Note

Based on ROMA and KROSHI.
Girls, how happy I am that I bought a slow cooker. I always did not succeed in either jam or jam, because constantly, at least a bit, but managed to burn somewhere, and the taste of burnt jam.
Now I am reporting on how to make an excellent jam or jam with absolutely no hassle.

Similar recipes

Apricot jam with paprika (Crochet)

Apricot jam with blossom water (natapit)

Jam apricot in bread maker Moulinex OW6002 Baguettes and Co (Mar_k)

URYA !!!
I sincerely congratulate, it’s a pity that I don’t have such an amount of fruit, maybe I’ll kick it out of plums in the fall if they freak out ...
And about the oven, it would never have occurred to me that they should be steamed there, in sl. once, with good times, I will try

[rusja]

rusja, I'm also just happy that you can make jams and jam so calmly.
And there are still plums and apples ahead.

[Lyi]

Lyi, great cooked, thank you for sharing with us!
And if there is no oven, then what to do?

[Lyi]

Lyi, great cooked, thank you for sharing with us!
And if there is no oven, then what to do?

Lyalya Toy
I think that everything will work out without an oven, only in 2 stages. You will have to (or maybe not) pour some water from a glass, put the apricots in a slow cooker, turn it on on High, and when they give them juice, grind them with a blender's "foot" or not crush them at all, but add sugar and continue cooking, as I wrote. Everything will fall apart by itself during this long time.
The main thing is that you don't have to constantly run and interfere, turned it on at night, poured it into the banks in the morning.

[Lyi]

Lyi Thank you! Class !!! This option suits me.
It remains only to wait for the berries that are not imported.

I would, too, without an oven, but I don't have a slow cooker either ...

[Anya]

I would, too, without an oven, but I don't have a slow cooker either ...

Anya, urgently buy a slow cooker, this is the most useful and tasty saucepan of all available, and Kenwood costs 6.5 liters only 2 thousand rubles.
I now have in my kitchen both Cuckoo 1054, and Mullinex Multi Cook, and MV Panasonic, but I use this saucepan most often in it. all very delicious.

Something and I again wanted a slow cooker. Once upon a time I wanted. And then I bought a slow cooker and somehow the desire went away. By the way, I bought Panasonic when I was choosing a slow cooker. And there is a cuckoo. And in a cuckoo on slow cooker mode - is that not it?

[kirch]

And in a cuckoo on slow cooker mode - is that not it?

kirch, absolutely not that. The taste is different, I compared.Apparently the slow cooker program is different.
In a separate slow cooker, the temperature builds up very slowly + free air circulation. I don't know what else, but boiled pork or pudding cooked on a buckwheat pillow and the airy buckwheat porridge itself, which is obtained at the same time, taste very different. And given its low cost, it is simply an irreplaceable thing in the household.
Moreover, now she perfectly makes jam, jam, confiture. For that alone, I would buy it.

[Lyi]

I don't know what else, but boiled pork or pudding cooked on a buckwheat pillow, and the puffed buckwheat porridge itself, obtained at the same time, taste very differently. And given its low cost, it is simply an irreplaceable thing in the household.
Moreover, now she perfectly makes jam, jam, confiture. For that alone, I would buy it.

Lyi, but from this place, please in more detail and preferably a separate topic

[Lyi]

Lyi, but from this place, please in more detail and preferably a separate topic

When I cook it again, I'll write in detail with a photo, but now I'll just tell you.
Last time I also cooked half of nutria.
Recipe: washed buckwheat 2.5 multi cups sprinkled on the bottom of the MV, added 5 m of water (this is about half a finger above buckwheat), put on top pre-grated with salt, pepper, spices, I especially love paprika, rub it until pink , and kept in the refrigerator for at least 4-5 hours-boiled pork (here I put less buckwheat, since it releases less juice) pudding, duck, nutria, etc. I turn on Hai for 4 hours and all the love.

And now attention, I return to my recipe for jam and adjust it after the number of repetitions I draw a conclusion.
1. It is advisable to drain the juice obtained after steaming the apricots in the oven, then the jam is thicker. And I add sugar to this juice, boil it and roll it up again.
2. I refused to rub it on a sieve; when it comes into contact with metal, the mass darkens.
3. The last time I made apricots without any rubbing, after the oven I drained the juice. I added sugar to the remaining mass and boiled for 5 minutes in an ordinary saucepan, rolled it up. I don’t know how it will be stored, but it turned out to be a very beautiful orange mass with whole berries (one by one).

[apricot jam]

Here's another apricot jamRecipe
apricots 1 kg
sugar 1 kg
The berries (a little hard) were sprinkled with sugar. They gave juice (the next morning), brought it to a boil (did not boil), in the evening brought it to a boil again (did not boil it), in the next 2 days in the mornings and evenings let it boil, boil for 2-3 minutes and set it aside. Then I rolled them hot into jars, laid berries separately through a slotted spoon, beautiful whole bright orange halves, separately thick syrup like honey. From 7 kg of berries, 8 pieces of 600 g jars of berries and 3 liters of delicious syrup turned out. Yummy.

Summing up the RESULTS
1.I would not recommend making jam or jam from apricots, [/ b] especially for those who buy fruit in the market. It is too tender, healthy, I would say, a noble berry.
Much tastier, more beautiful jam, or even better, to tire it in the oven, and then add sugar and jam for 5 minutes of cooking (over very low heat so that the berries do not break up). However, here I am not entirely sure how it will be stored. Unsubscribe later.
When cooking jam, the berries lose their unique orange sunny color, darken when in contact with metal or simply from prolonged cooking.
Save the jam and jelly for the plums and apples.
PS. One apricot tree has not yet ripened for me, I bought it as an apricot, that is, it is best dried, but I will make more compotes.
unsubscribe later.

and I put 2 kg of berries on 2 kg of sugar, boiled on Low, boiled for about 20 minutes and I turned it off, left it, the berry is not ready, tomorrow morning I will turn it on again, and in the evening I will boil it on Haya and roll it up, I think the recipe will be close to daddy's

Much tastier, more beautiful jam, and even better, it's tiring in the oven,

Tell me, please, how long to simmer in the oven? About...And the sheet should probably be taken with high sides? so that there is a place for juice, or am I not catching up with something?

[Mila]

Tell me, please, how long to simmer in the oven? Approximately ... And the sheet should probably be taken with high sides? so that there is a place for juice, or am I not catching up with something?

Mila, sprinkle the berries on a regular sheet with small sides, rub a little with sugar. and look at the result, as soon as the berries gave juice (did not crawl !!), immediately remove them and put them in the prepared sugar syrup. This is a maximum of 10-15 minutes, it all depends on the oven. Handle the berries very carefully, here they immediately crumple. And yet the simplest thing is to cook the jam right away. This year I made jam with less sugar 0.8: 1 kg, the berries were completely acid-free. I fell asleep with sugar in the evening, and then brought it to a boil 3 times and left it until evening, morning, etc. If your berries are boiled, but the syrup is not yet (test a drop of syrup on the nail so that it does not spread), then I shift the berries in another container, add the syrup separately, and then add the berries again, bring to a boil and then roll up.
Good luck.

[Lyi]

Lyi, Thank you very much! I want to try the Kenwood rub, so I'll steam the berries in the oven before doing this. And nobody eats jam with whole berries, but everyone loves jam. Therefore, I want to do so. I used to just grind it in a grinder and boil this berry puree in a copper bowl in sugar syrup for 35-40 minutes over low heat until completely boiled down, it turns out a real jam. Consumption for 1 kg of berries 800 grams of sugar and at the tip of a knife of citric acid. But now I want to do it without skins. We recently purchased a new Kenwood machine and will be testing all attachments. If you like it, we will try it. I just really want to make sugar syrup without water. I'll try to dissolve the apricot juice after the oven, which will turn out.